Carrot Cake - Gluten Free, Low Carb, Sugar Free

The mission – to create a moist, delicious carrot cake with a light and tender texture. Gluten free, low carb, and sugar free of course. While avoiding the greasy, wet, denseness of carrot cakes past.

I’m really pleased with how this one turned out, and so was everyone at the birthday party. It was just carroty enough and had a gentle amount of spice flavor. The cream-cheese frosting was really delicious as well, although the cake can stand on its own without it.

This can be made as a sheet cake in one pan, if you need it to be more portable and easy to serve for a crowd. I made a layer cake, using two round cake pans, since the occasion was more celebratory and formal.

10/21/13 An Apology: This recipe contained a mistake. It's been corrected. The coconut flour was accidentally left off. I'm so sorry. I was wondering at the 3 thumbs down, because everyone I know who has made this cake loves it. And then I noticed the omission. My sincere apology to all of you who made this cake without the coconut flour. I feel terrible about your wasted effort and ingredients. Very sincerely, Lisa Kelso

In a large bowl, whisk eggs until well beaten. You may also use the paddle attachment and bowl of a standing mixer. Add butter and milk and combine. Add flour mixture and combine. Add carrots. If using a standing mixer, continue to use the paddle attachment. If by hand, fold in with a rubber spatula, until the mixture is fully combined. Do not use a whisk or the carrots will get tangled in the whisk.

Transfer batter to prepared pan(s), dividing evenly, and smooth surface. Bake until center of cake is firm to the touch, about 40-45 minutes.

Using a standing mixer with paddle, or a hand-held mixer, beat cream cheese, butter, vanilla, and xylitol on low speed until mixed. Increase speed to medium and beat until slightly fluffy, about 2-3 minutes. Scrape down sides of bowl as needed.

Frost Cake:

For a Layer Cake: Invert 1 cake onto serving plate and carefully remove parchment paper if it stuck to the cake. Spread about 1/3 of the frosting evenly over cake. Invert 2nd cake onto a small un-rimmed baking sheet. Slide gently on top of 1st layer. Frost sides and top of cake with remaining frosting.